So a number of my family and friends recently have either decided to become vegetarian or at least go meatless a few days out of the week. I am definitely a meat eating kinda girl and am not really on this vegetarian train, but I like to challenge myself and try new things. And since many of my friends think that I can't make a vegetarian meal because I'm always looking for the meat on my plate, I decided to prove my some of my friends and family wrong and show that I can not only make a vegetarian meal, but also eat and enjoy it. So I came up with the recipe just messing around in my kitchen mixing different flavors and textures and came up with this wonderful delicious hearty meal. Now I have to say while I'm not ready to go completely vegetarian, I could definitely eat this casserole as my main meal and I don't even miss the meat. So whether your are already eating vegetarian or aren't quite ready to go all the way vegetarian but want to eat meatless a few days a week, this is a great recipe to add to your repertoire. I served this casserole alone but you can easily add a salad and a piece of crusty bread to balance out the meal and for my people who are just need to have meat as a part of their meal, this also makes a great side dish.
Potato, Spinach, Mushroom, and Poblano Pepper Casserole
Ingredients:
- 1lb red or yuknon gold potatoes
- 1 1/2 cup sliced portabella mushrooms
- 3/4 cup chopped baby spinach
- 2- 3 poblano peppers
- 1 cup of vegetable broth
- 1 large onion halved and sliced
- 4 oz of Neufchatel cream cheese
- 1/2 cup shredded Italian blend cheese
- 1 tbsp. chopped garlic
Directions:
Heat oven to 425 degrees and spray a 8X8 or 9X9 glass baking dish.
Roast your poblano pepper by placing your peppers directly on top of your burner, turn the burner up to its highest setting leave the pepper on the burned until the skin starts to blister and turn black (about 1 min) then using tongs or the stem of the pepper turn the pepper and let cook until the pepper is charred on all sides. Once peppers are charred immediately place into a zip lock bag and let sit for 5-10 mins. Remove the peppers from the zip lock bag and using your hands or a damp towels remove the charred skin off the pepper. Once the skin is removed slice pepper in half remove the seeds and slice into long strips and cut into dice size pieces. Put diced peppers to side.
In a large pan, heat 1 tbsp. of oil over low heat, add the garlic and cook for about 1 min (do not brown the garlic). Turn the burned up to medium high heat then add the onions and cook for 2-3 mins then add the mushrooms salt and pepper liberally and cooked until slightly caramelized. Remove onions and mushrooms from the pan, add more oil is needed then add the spinach, season with salt and pepper and cook until just wilted and remove spinach from the pan.
In a small saucepan, heat the broth, cream cheese and shredded cheese until melted add the cooked spinach and poblano peppers to the cheese mixture and take off the heat.
Slice potatoes into half moons season with salt, pepper, and garlic and herb seasoning and pour cheese mixture over the potatoes and mix until all potatoes as evenly coated. Pour 1/3 of the potato mixture into the baking pan, then layer half of the cooked onions and mushrooms over the potatoes , then add 1/2 or the remaining potato mixture, layer remaining onion and mushrooms over the potatoes, and finally layer the remaining potato mixture on top. Cover casserole with remaining cup of shredded cheese.
Reduce oven heat to 375, cover casserole loosely with foil and cook for 1 hour or until potatoes are tender when pierced. Turn oven back up to 450, remove foil and cook casserole for 5-10 mins or until cheese on top starts to brown. Let cool for about five mins after taking out of the oven, slice into squares and serve.
Hope You Enjoy and Keep SIMPLY COOKING!!!
